Dive into a bowl of warmth and flavor with our Instant Pot Smoky Chicken Chili! This delightful Mexican-inspired dish is not only a feast for your taste buds but also a lifesaver for busy weeknights. With just 35 minutes from prep to table, you can whip up a hearty meal that serves six, making it perfect for family dinners or meal prep. Imagine tender chicken, zesty tomatoes, and the rich aroma of smoked paprika mingling together in your kitchen—your family will be begging for seconds! Ready to discover how to create this comforting dish? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp smoked paprika
- Salt and pepper to taste
- 4 cups chicken broth
Instructions
- Prepare all ingredients by dicing chicken breast into 1-inch cubes, chopping onion finely, and mincing garlic cloves.
- Set Instant Pot to "Sauté" mode and add a small amount of oil. Sauté chopped onions and minced garlic until onions become translucent, approximately 2-3 minutes.
- Add diced chicken breast to the pot, stirring and cooking for 3-4 minutes until chicken begins to turn white on the outside.
- Sprinkle smoked paprika, salt, and pepper over the chicken, stirring to evenly coat the meat.
- Pour in drained black beans, corn, diced tomatoes, and chicken broth. Stir ingredients to combine thoroughly.
- Close Instant Pot lid, set valve to sealing position, and select "Pressure Cook" mode on high pressure for 15 minutes.
- Once cooking completes, allow natural pressure release for 5 minutes, then carefully perform quick release for remaining pressure.
- Open lid, stir chili, and let sit for 2-3 minutes to allow slight thickening.
- Taste and adjust seasoning if needed. Serve hot in bowls, optionally garnishing with fresh cilantro or sour cream.
Tips
- Prep Ahead: To save time, you can dice the chicken and chop the onions and garlic the night before. Store them in the refrigerator until you're ready to cook.
- Sautéing is Key: Don’t skip the sautéing step! It helps to build a depth of flavor by caramelizing the onions and garlic before pressure cooking.
- Customize Your Chili: Feel free to add other ingredients like bell peppers or jalapeños for extra flavor and heat. You can also swap black beans for kidney beans if you prefer.
- Thicker Chili: If you like your chili thicker, let it sit for a few extra minutes after cooking, or use the "Sauté" function for a few minutes to reduce the liquid.
- Garnish for Extra Flavor: Serve your chili with fresh cilantro, a dollop of sour cream, or even shredded cheese to elevate the dish!
- Leftovers: This chili tastes even better the next day, so make extra for delicious leftovers that are easy to reheat!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 30g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 75mg
